This bowl of butternut goodness is one of my all-time favourites when it comes to soup.
It’s cheap and easy to make, tastes delicious and is very kind to those trying to shift a few pounds.
Weight Watchers have been singing the Butternut’s praises for years and I must say I have to agree.
I’m already leaning very close to the autumn and winter dishes as the steaming hot and comforting meals associated with the season are some of the best out there! Stews, soups, slow cooker Sundays and one-pot wonders are some of my favourite kind of foods so I thought I’d start early to give you all some inspiration for the cold evenings to come.
It doesn’t take much to whip together a bowl of Squash Soup you’ll be glad to know. The only elbow grease required is the peeling and deseeding of the butternut itself but once that’s out of the way, you’re on the home stretch!
Tip: If you like a bit of spice like myself or want to help your metabolism, add a little extra chili to the mix, chili and squash go hand in hand in terms of flavour combinations! Sweet and spicy 😉
1 medium – large Butternut Squash
2 Carrots (optional)
750 ml – 1 ltr Water (depending on how thin/thick you like your soup)
1 Chicken or Vegetable Stock cube (whatever you prefer, both work great!)
1 medium Brown Onion
1 Clove Garlic
1 Tbsp. Olive Oil
Salt & Pepper to taste
1 Tbsp. Toasted Pumpkin Seeds – you can use the ones from the Butternut when you deseed.
For Spicy Squash Soup:
½ Tsp. Cayenne Pepper
½ Tsp. Smoked Paprika
½ – 1 Tsp. Chili Flakes (personal preference here)
For Sweet Squash Soup:
½ Tsp. Smoked Paprika
½ cup fresh Parsley
½ 330 ml tin of Coconut Milk*
And for the best of both, add all of the above to the mix! Each option is just as fab as the other!
Put the water for your stock onto boil in a large pot on the hob.
Heat olive oil on a pan on the hob also.
Chop the onion and garlic coarsely and add to the pan.
Cook until brown and aromatic and remove from heat.
When your water is boiled, add the stock cube and mix until fully dissolved/combined.
Peel, deseed and dice the Butternut Squash into small – medium cubes.
If you’re adding carrots, chop them at this stage too.
Add cooked garlic and onion to the pot of stock and then add the diced Butternut (and carrots).
Reduce the pot to a low heat and stir occasionally until the Butternut is half–way cooked.
Gradually add and stir in your seasoning.
*If you are adding coconut milk, do not add it until later on.
Continue to simmer your soup mix until your Butternut is fully cooked through – this usually takes about twenty minutes from adding it to the pot depending on how big you have diced the Butternut pieces.
When you are happy that the vegetables have been thoroughly cooked, remove the pot from the heat and whip out your hand blender!
Blend your soup mix to the consistency you like – I love my soup very thick so I don’t blend for too long.
Return the pot to the low heated hob and do a taste test.
Add any extra seasoning or water as desired until you reach the flavour and texture that you’re looking for.
*If you are adding coconut milk, you can stir it in at this stage, nice and gradually.
Leave to simmer for another couple of minutes, remove from the heat and pour into a warm soup bowl.
Sprinkle the toasted pumpkin seeds on top for some extra crunch.